TY  JOUR
TI  Effect of Electrochemically Activated Water on the Quality Indicators of Dough and Wheat Flour Products
KW  Water
KW  electrical activation
KW  gluten
KW  dough
KW  bread
KW  anolyte
KW  catholyte
JO  Food Processing: Techniques and Technology
AU  Pogorelov, A.G.
AU  Panait, A.I.
AU  Kuznetsov, A.L.
AU  Molchanova, E.N.
AU  Suvorov, O.A.
AU  Ipatova, L.G.
PY  2022
IS  52
PB  Kemerovo State University